Chicken thigh with pineapple miso pickled
This recipe uses chicken thighs, but pineapple miso can also be made with other types of meat, such as pork. When cutting the chicken, don't worry about the grain direction
How to make it
1
Mix the grated pineapple and miso well, wrap the chicken thighs in a cloth, and marinate in the refrigerator overnight. Allow the meat to return to room temperature before cooking
2
Heat a frying pan without adding oil and cook the chicken thighs that you removed from the miso, skin side down. Use low heat as they burn easily
3
Cook for about 3 minutes, and once the surface is browned, flip it over and add water. Cover with aluminum foil and steam over low heat for about 6 minutes
4
Once cooked through, place on a cutting board and cut into bite-sized pieces. Arrange on a plate with torn lettuce and blanched onions, if desired
Ingredients for 3 people
-
- Chicken thigh
- Appropriate amount
-
- pineapple
- 100g
-
- miso
- 300g
-
- water
- 50cc
-
- lettuce
- Appropriate amount
-
- Sweet onion
- Appropriate amount
[PR]
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